LIFESTYLE:
A VISIT TO MY FRENCH
FARMERS MARKET
“Having a place in the country has been a dream come true and a complete change of pace from Paris.”
Weekends start with a visit to my nearby farmers market, which is more like a community hub where local growers bring their freshest and most delectable fruits and vegetables and vibrantly colored flowers. I get to meet the hard-working families that have local farms, learn about their produce and even receive some cooking tips on the best way to make an authentic tasting Salade Niçoise or Soupe à L’onion (the soup’s unique flavor comes from caramelizing the onions and adding a quality brandy or sherry during the slow-cooking process).
“I love bringing home my purchases and arranging them in white bowls and vintage platters across my kitchen work table.”
I fill urns, pitchers, footed glasses and silver julep cups with stems cut at varying lengths for unfussy, loose floral arrangements. I put on some Henri Salvador, pour myself a glass of chilled Sancerre and my weekend begins.
Feeling grateful for this opportunity.
“At various times of the year, I’m afforded the privilege of experiencing the bounty the property offers, such as fresh apples from the orchard.”
For more inspiration and to connect
with David, follow him on Instagram @davidjimenezstudio
LIFESTYLE:
A VISIT
TO MY
FRENCH
FARMERS
MARKET
“Having a place in the country has been a dream come true and a complete change of pace from Paris.”
Weekends start with a visit to my nearby farmers market, which is more like a community hub where local growers bring their freshest and most delectable fruits and vegetables and vibrantly colored flowers.
“I love bringing home my purchases and arranging them in white bowls and vintage platters across my kitchen work table.”
I get to meet the hard-working families that have local farms, learn about their produce and even receive some cooking tips on the best way to make an authentic tasting Salade Niçoise or Soupe à L’onion (the soup’s unique flavor comes from caramelizing the onions and adding a quality brandy or sherry during the slow-cooking process).
“At various times of the year, I’m afforded the privilege of experiencing the bounty the property offers, such as fresh apples from the orchard.”
I fill urns, pitchers, footed glasses and silver julep cups with stems cut at varying lengths for unfussy, loose floral arrangements. I put on some Henri Salvador, pour myself a glass of chilled Sancerre and my weekend begins. Feeling grateful for this opportunity.